3. Take small pieces of besan dough, and gently flatten them. Stuff each dough with the prepared khoya mixture and shape them. The gattas are ready.

4. Now bring water to a boil in a saucepan. Once the water starts boiling, gently add the raw gattas into the hot water. Boil for 15 minutes or until the gatta starts floating at the top. Once the gattas float on th top, that means they are done.

5. Now strain them using a strainer to remove excess water. Keep aside. You can also deep fry these boiled gattas for an extra crispy texture. I have deep fried these boiled gattas for that extra crispy texture on top.

6. Now let us prepare gravy for govind gatte. Grind together tomato along with ginger to make a puree.

7. Heat oil in a kadai. Add cumin seeds and asafoetida powder or hing. Once cumin splutters, add the powdered masala followed by the prepared tomato paste.

8. Cook for a few minutes till the raw smell of tomato goes off completely.